Scalloped Hasselback Potatoes - baked russet potatoes filled with butter and cheese and topped with a sprinkling of garlic powder. The crispy edges and creamy interiors are sure to please any potato lover!
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Ingredients
4mediumpotatoes
4tablespoonsbutterfrozen
13-inchsolid piece of Parmigiano-Reggiano cheesesliced thin, can use Parmesan
¼teaspoongarlic powder
¼teaspoonkosher salt
1 teaspoon olive oil
¼cupheavy cream
¼cupshredded Colby cheddar/ Monterey Jack cheese
Plain Greek yogurt or sour creamfor garnish
chopped green onions or chivesfor garnish
Instructions
Preheat oven to 400 degrees.
Prepare a rimmed baking sheet with parchment paper. Rinse and scrub potatoes under cold water. Pat dry.
Place two wooden spoons with handles the same thickness on either side of a potato on a cutting board. With a sharp knife, cut the potatoes into thin slices, about 1/4-inch thick. The spoons will prevent you from cutting all the way through to the bottom of the potato.
Repeat with other potatoes. Cut the butter into thin slices and place a slice of butter into every other slit in the potatoes. In the other slit, insert a piece of the Parmesan cheese, so that it alternates butter, cheese, butter, cheese etc.
Sprinkle each potato evenly with the garlic powder and salt. Drizzle each with olive oil.
Bake for 45 minutes.
Remove baking sheet from the oven and drizzle each potato with the heavy cream.
Sprinkle shredded cheese over the top of each, then place back in the oven for another 10-12 more minutes.
Serve warm with sour cream or plain Greek yogurt, and chopped green onions, if desired.